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Bean pâté: recipe illustration
Vegetarian

Bean pâté

A pâte made from mashed beans fried in palm oil, spiced with chili and onion. A rustic, filling dish, often eaten alongside boiled plantain or cassava.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

582 kcal per serving

Protein
24.6 g
Carbohydrates
58.6 g
of which sugars
5.1 g
Fat
22.8 g
of which saturated fat
2.6 g
Fiber
22 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the beans overnight, then drain and rub off the skins between your hands.
  2. Cook the beans in water for 45 minutes until very tender, then drain.
  3. Roughly mash them with a pestle, keeping a slightly grainy texture.
  4. Heat the palm oil, sauté the chopped onion, garlic and chilies, then add the mashed beans.
  5. Stir for 15 minutes over low heat, adding a little water if needed, season with salt and pepper, and serve once it holds together as a thick pâté.

Variations and tips

Red bean version. Swap the white beans for red beans for a deeper colour.

Tomato version. Add a chopped tomato with the onion for a milder, sweeter flavour.

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Original Ecomely recipe.